Happy Winter everyone! These cold, snowy days have me craving all the comfort foods (or maybe it’s the pregnancy!). That in combination with not wanting to stand over the stove for more than 30 minutes has really made me hone in on quick and simple recipes like this one. Only one pan to wash (win!), no meat to cook (win!), and it is loaded with cheese (major win!). Plus my 18 month old ate about half of it (sort of win!).
My due date is in 6 weeks which is very very surreal to me. I feel like in some ways I have been pregnant for 125 years, and other times I feel like there’s no way it is already winding down. I knew that my second pregnancy would be different than my first, but I wasn’t expecting all of the new emotions you feel with round two. I go from super excited to grow to a family of 4 to a little bit sad thinking that I won’t be able to give all my attention to Rory anymore. I know he will adjust, as all first children do, but is it weird that I feel guilty for making him share everything including his parents?! I’m sure once the baby is here all will be right with the world, and my funny thoughts about having this second child will subside but for now, I’m over here feeling like I’m a string of happy-sad-happy-sad-happy-crying-laughing emojis. Ugh, hormones man.
Anyway, please enjoy this hearty, lazy meal and don’t feel guilty for making your significant other wash the dishes! (one dish! – and maybe a cutting board)
One Pot 30 Minute Taco Mac & Cheese
Everything gets thrown into one pot and is ready to serve 30 minutes later! Weeknight winner for sure.
Mince onion and place in a large stock pot or dutch oven with 1 Tbsp olive oil over medium heat. Saute for 2-3 minutes. Add in 2 Tbsp of the taco seasoning and the green pepper. Saute for additional 2-3 minutes.
Add in tomatoes, beans, broth, pasta, and corn. Bring to a boil, reduce heat to a simmer and simmer for 20 minutes, stirring occasionally.
Once pasta is done, add in the final 2 Tbsp of taco seasoning, 1 Tbsp chili powder, and the cheese. Stir until the cheese is melted and serve.
You can add chicken or ground beef to the first step if you would like additional protein.
Omit the chili powder if you are feeding sensitive palates (I dished some up for my son before I added the chili powder).
We like to top it with sour cream, but feel free to add any additional taco toppings you would like!
I started making this side dish about 4 years ago, and it has been in weekly rotation at my house ever since. My favorite thing about this orzo is that it pretends to be a risotto (with pasta of course) but is wayyyy less maintenance. Also, my one year old loves it – WIN!
As a Mom, one of my biggest goals is to create those things that my kids will look back on one day and immediately think of me. As I type that, it sounds a little bit selfish, but I want my kids to have fond memories of their childhood. Many of those warm feelings for me come from food – my grandma’s cinnamon rolls and sugar cookies, my mom’s runzas and ham balls, my grandma’s love of strawberry shortcake and how I tried to make it one time and accidentally used way too much salt. It seems that it’s those recipes that never taste quite as good when you make them yourself. I’m still trying to find “those recipes” of my own, and I think in time they will come naturally. For now, this orzo is probably one of them for my husband as he literally asks me to make this every week.
So go on, give this a try tonight and reminisce about all of those recipes that bring you warm feelings in your family.
Creamy Parmesan Orzo (One Pot Side Dish)
Creamy (without the cream) pasta dish that everyone at your table will enjoy.
In a medium saucepan, melt the butter then add the garlic. Heat for 30-60 seconds.
Add the orzo and toast (stirring frequently) until some pieces just start to turn light brown.
Pour in 2 cups of the chicken broth and let simmer down until almost completely absorbed. Add in 1/2 cup of chicken broth at a time until the orzo is done (you'll have to taste it). Add an additional 1/4 cup of broth and let it heat up.
Stir in red pepper flakes and parmesan cheese. Stir until cheese is incorporated (it should melt quickly) and the orzo is a creamy consistency.
You made need more or less chicken broth depending on how quickly it absorbs.
Freshly grated parmesan works the best, but you can also use parmesan out of the jar (green Kraft container).
You can easily make this into a full meal by adding chicken and/or broccoli.